Hot Tuna Salad
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (6 ounce) can tuna, drained
1 cup diced celery
1/4 cup finely chopped onion
1/2 cup salad dressing or mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 hard-cooked eggs, sliced
1 cup crushed potato chips
Additional egg slices and chopped fresh parsley for garnish
Heat oven to 400 degrees F.
Mix soup, tuna, celery, onion, salad dressing, salt and pepper; fold in egg slices.
Pile lightly into individual baking shells or a 1 1/2-quart casserole. Sprinkle with potato chips.
Bake for 25 minutes or until hot.
Garnish with egg slices and parsley.
Makes 6 servings.
Fish and Seafood Casserole Recipes